Pistachio Kunafa Chocolate Cookies

Why Make This Recipe

Pistachio Kunafa Chocolate Cookies bring together the delightful flavors of Middle Eastern kunafa and rich chocolate cookies. This recipe is perfect for those who love to explore sweet treats that combine different cultures. These cookies offer a unique texture and flavor that makes them a great choice for any occasion, whether you’re baking for a family gathering or simply indulging in a personal treat.

How to Make Pistachio Kunafa Chocolate Cookies

Ingredients

• 1 cup (90gm) kunafa pastry
• 1 Tbsp butter or ghee, for roasting kunafa dough
• 3/4 cup (200gm) pistachio spread
• 2 Tbsp Tahini (optional)
• 114gm unsalted butter
• 1 teaspoon espresso/ instant coffee powder
• 1 cup brown sugar, packed
• 2 tsp vanilla extract
• 1 egg, room temperature
• 1/3 cup cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk or semi-sweet chocolate chunks

Directions

1. Make the Pistachio Kunafa Filling: Begin by breaking the kunafa pastry into small pieces. Heat the butter or ghee in a pan and roast the kunafa until it’s golden and crispy. Then, mix in the pistachio spread and optional tahini. Once combined, form small balls from the mixture and set aside.

2. Prepare the Cookie Dough: In a bowl, melt the unsalted butter. Mix in the espresso or instant coffee powder, brown sugar, and vanilla extract until smooth. Beat in the egg until well combined.

3. Combine Dry Ingredients: In another bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined. Fold in the chocolate chunks.

4. Make the Cookie Balls: Take a spoonful of cookie dough, flatten it in your hand, place a pistachio kunafa ball in the center, and wrap the dough around the filling. Roll into a ball and place on a baking sheet.

5. Bake and Serve: Preheat your oven to 350°F (175°C). Bake the cookies for about 10-12 minutes or until the edges are set. Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack.

How to Serve Pistachio Kunafa Chocolate Cookies

These cookies are best enjoyed warm or at room temperature. You can serve them as they are, or sprinkle some powdered sugar on top for an extra touch. They pair well with a cup of tea or coffee, making them a perfect snack for any time of day.

How to Store Pistachio Kunafa Chocolate Cookies

To store these cookies, place them in an airtight container. They can be kept at room temperature for up to a week. If you want to keep them longer, you can store them in the refrigerator for up to two weeks or freeze them for up to a month. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Pistachio Kunafa Chocolate Cookies

• Make sure your butter is at room temperature for a smoother cookie dough.
• You can adjust the amount of pistachio spread to your taste, adding more for a stronger flavor.
• Ensure you do not overbake the cookies; they should be soft in the center when you take them out of the oven.

Variation

For a nut-free version, you can substitute the pistachio spread with almond or sunflower seed spread. You can also try using white chocolate chunks in place of milk or semi-sweet chocolate for a different flavor profile.

FAQs

Can I use store-bought kunafa pastry?
Yes, store-bought kunafa pastry works perfectly for this recipe. Just make sure to follow the same steps for roasting.

Can I make these cookies vegan?
You can substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter as a substitute for the unsalted butter.

What if I can’t find pistachio spread?
If pistachio spread is hard to find, you can blend roasted pistachios with a bit of sweetener and oil to create a homemade version.

Pistachio Kunafa Chocolate Cookies

These Pistachio Kunafa Chocolate Cookies are a delightful fusion of crispy kunafa, rich chocolate, and nutty pistachios, creating a unique and indulgent treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 12 cookies

Calories 280 kcal

Equipment

• oven
• baking sheets
• parchment paper
• mixing bowls
• electric mixer
• spatula
• wire rack

Ingredients

  

Cookie Dough

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups chocolate chips or chunks

Kunafa Topping

• 4 oz kunafa pastry, shredded
• 2 tbsp unsalted butter, melted
• ½ cup ground pistachios
• 2 tbsp powdered sugar

Instructions

 

Cookie Preparation

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add the dry ingredients to the wet ingredients.
• Fold in the chocolate chips until evenly distributed, then set aside the cookie dough.

Kunafa Topping Preparation

• In a bowl, combine the shredded kunafa pastry with melted butter and mix well until the kunafa is fully coated.
• Stir in the ground pistachios and powdered sugar, ensuring the mixture is cohesive.

Assembly and Baking

• Scoop rounded tablespoons of cookie dough and gently flatten each one.
• Press about one tablespoon of the kunafa-pistachio mixture onto the top of each flattened cookie.
• Bake for 10-12 minutes, or until the edges are golden brown and the kunafa is crispy.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can lightly toast the pistachios before grinding them. Ensure the butter for the kunafa topping is fully melted to evenly coat the pastry.